Meg Letson, of Scottsboro, Ala., first prepared this dish on a 3-inch backpacking stove during a winter trek of Alabama’s 110-mile Pinhoti Trail. Now she’s teaching kids the joys of cooking on the trail through her adventure company, Nomad Backcountry Adventures.

Ingredients

1cup water

2garlic cloves, chopped

1tablespoon olive oil

1/2cup uncooked couscous

1/4cup chopped dried apricots

1/4cup raisins

1 1/2tablespoons curry powder

1/4teaspoon cayenne pepper

1/8teaspoon salt

2tablespoons chopped pistachios

2tablespoons shredded coconut

1/4cup chopped green onion

Instructions

Bring water to a boil over medium heat in a 6-cup saucepan. Add garlic and olive oil. Stir in couscous, apricots, raisins, curry powder, cayenne and salt. Bring to a boil again and then remove from heat. Cover with lid and allow it to stand for 10 minutes. Garnish with pistachios, coconut and onions.